Egg Plant Pizza Slices

Eggplant are one of those vegetables that either love or maybe not so much. This is one that I like to make and eat the same day. It seems the eggplants get too soft if you let it sit overnight.

Ingredients:

1 large eggplant (peeled or unpeeled- some say the rind is too hard and slightly bitter- up to you!)

slices of provolone or mozzarella cheese

your favorite spaghetti or marinara sauce (make sure it is thick and chunk)

Arugula or basil (fresh only)

finely chopped onions (about 1/2 cup)

3 garlic cloves (chopped)

thinly sliced deli turkey (depends on how many slices you get out of your eggplant.)

Cut the top and bottom off each end of the eggplant and slice into 3/4 inch slices. Place paper towels on counter or cookie sheet and spread the eggplant on the sheets. Salt both sides generously, cover with another layer of paper towels, let sit at least 30 minutes.

In the meantime, preheat oven to 375 degrees. Get sauce ready by adding some finely chopped onions and garlic to the sauce in a few tablespoons of olive oil in a skillet. Just get them soft, not cooked. Add the sauce and bring to a simmer. If the sauce is not thick add a bit of tomato paste and add some more seasonings.

Get cookie sheet ready by spraying with non-stick spray. Take eggplant slices and rinse with water to get salt off. Then pat dry with paper towel. Lay slices on cookie sheet and brush with olive oil, Sprinkle with some Italian seasoning. Cook in over for about 20-25 minutes, do not let the slices get too soft. They should still hold their shape.

Take out of oven and spread with the sauce mixture. Top with a piece of fresh basil or arugula. Put a small piece of turkey on each.

Add a piece of cheese to the top. Repeat with remaining slices.

Bake in oven for about 15-20 minutes or until the cheese bubbles and slices are hot.